Research Progress on Relationship and Mechanism between Microbial Diversity and Flavor Development in Traditional Fermented Foods

Qian CHEN; Yongjie LI; Yingying HU; Rongxin WEN; Baohua KONG

doi:10.13386/j.issn1002-0306.2020070365

Volume 42 Issue 9

Apr. 2021

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Science and Technology of Food Industry > 2021 > 42(9): 412-419. > DOI: 10.13386/j.issn1002-0306.2020070365

CHEN Qian, LI Yongjie, HU Yingying, et al. Research Progress on Relationship and Mechanism between Microbial Diversity and Flavor Development in Traditional Fermented Foods[J]. Science and Technology of Food Industry, 2021, 42(9): 412−419. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070365.

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Research Progress on Relationship and Mechanism between Microbial Diversity and Flavor Development in Traditional Fermented Foods

College of Food Science, Northeast Agricultural University, Harbin 150030, China

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Received Date: July 28, 2020
Available Online: March 15, 2021

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Abstract

Abstract

Succession of microbial community structure in traditional fermented foods is complicated, and the metabolism pathways of flavor compounds are various during fermentation. As the “soul” of fermented foods, microorganisms influence the sensory, nutrition and functional characteristics of the fermented foods through a variety of metabolism pathways, which are closely related to the formation of flavor. Revealing the relationship between microorganism and flavor compounds is advantageous to identify the potential flavor-forming microorganism and regulate flavor characteristics of fermented foods. In this paper, the relationship between microorganism diversity and flavor development in the typical traditional fermented foods, including liquor, fermented vinegar, fermented vegetables and fermented animal products is mainly reviewed, and the flavor metabolism mechanisms of core microorganisms are briefly discussed. This review will provide some references for the quality improvement of traditional fermented foods.
- traditional fermented foods,
- microbial diversity,
- flavor compounds,
- correlation,
- metabolism pathways

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